FI3188606T3 - Lisätyn kappaleen sisältävä proteiinipitoinen liha-analogi, jolla on parannettu rakenne ja pidennetty säilyvyys - Google Patents
Lisätyn kappaleen sisältävä proteiinipitoinen liha-analogi, jolla on parannettu rakenne ja pidennetty säilyvyys Download PDFInfo
- Publication number
- FI3188606T3 FI3188606T3 FIEP15766657.9T FI15766657T FI3188606T3 FI 3188606 T3 FI3188606 T3 FI 3188606T3 FI 15766657 T FI15766657 T FI 15766657T FI 3188606 T3 FI3188606 T3 FI 3188606T3
- Authority
- FI
- Finland
- Prior art keywords
- protein
- extended shelf
- mixing
- meat analog
- rich
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims 16
- 238000000034 method Methods 0.000 claims 15
- 235000018102 proteins Nutrition 0.000 claims 11
- 108090000623 proteins and genes Proteins 0.000 claims 11
- 102000004169 proteins and genes Human genes 0.000 claims 11
- 108010064851 Plant Proteins Proteins 0.000 claims 7
- 235000021118 plant-derived protein Nutrition 0.000 claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 6
- 239000000835 fiber Substances 0.000 claims 5
- 239000004014 plasticizer Substances 0.000 claims 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 3
- 108010068370 Glutens Proteins 0.000 claims 2
- 240000004713 Pisum sativum Species 0.000 claims 2
- 229920002472 Starch Polymers 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 claims 2
- 235000021312 gluten Nutrition 0.000 claims 2
- 238000005259 measurement Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 235000019698 starch Nutrition 0.000 claims 2
- 239000008107 starch Substances 0.000 claims 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 244000075850 Avena orientalis Species 0.000 claims 1
- 235000007319 Avena orientalis Nutrition 0.000 claims 1
- 240000002791 Brassica napus Species 0.000 claims 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims 1
- 235000010523 Cicer arietinum Nutrition 0.000 claims 1
- 244000045195 Cicer arietinum Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000020551 Helianthus annuus Species 0.000 claims 1
- 235000003222 Helianthus annuus Nutrition 0.000 claims 1
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims 1
- 244000043158 Lens esculenta Species 0.000 claims 1
- 241000219745 Lupinus Species 0.000 claims 1
- 240000004658 Medicago sativa Species 0.000 claims 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000010582 Pisum sativum Nutrition 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 240000006677 Vicia faba Species 0.000 claims 1
- 235000010749 Vicia faba Nutrition 0.000 claims 1
- 235000002098 Vicia faba var. major Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 238000005054 agglomeration Methods 0.000 claims 1
- 230000002776 aggregation Effects 0.000 claims 1
- 239000011230 binding agent Substances 0.000 claims 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000000887 hydrating effect Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000021067 refined food Nutrition 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/26—Food, ingredients or supplements targeted to meet non-medical requirements, e.g. environmental, religious
- A23V2200/262—All vegetarian ingredients, i.e. meat-free
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
Claims (15)
1. Menetelmä pidennetyn säilyvyyden omaavan proteiinipitoisen liha-analogin saamiseksi käsittäen vaiheet, joissa: - sekoitetaan lämpötilassa, joka on pienempi kuin 100 °C, i) 30 — 90 % p./p. kuivamassan perusteella kasviproteiineja, joista enemmän kuin 50 % on tärkeää vehnägluteenia (VWG), ii) 10 - 40 % p./p. kuivamassan perusteella ei-vesipohjaista notkeutusainetta ja valin- naisesti iii) korkeintaan 8 % p./p. kuivamassan perus- tella kuituja taikinan saamiseksi, - muotoillaan mainittu taikina ainakin leik- kaamalla taikina taikinapaloiksi ja agglomeroimalla mainitut taikinapalat ja ainakin yksi lisätty kappale, jonka suurin lineaarinen ulottuvuus on vähintään 1 mm, agglomeraatin saamiseksi, ja - kuumennetaan staattisesti 120 — 160 *C:ssa 1 minuutin - 1 tunnin ajan mainittua agglomeraattia pi- dennetyn säilyvyyden omaavan proteiinipitoisen liha- analogin saamiseksi; jossa mainitulla pidennetyn säilyvyyden omaa- valla proteiinipitoisella liha-analogilla on vesipitoi- suus, joka on pienempi kuin 20 % (p./p.), ja jossa mai- nitulla ei-vesipohjaisella notkeutusaineella on vesipi- toisuus, joka on pienempi kuin 20 % (p./p.) ja se vali- taan polyhydroksialkoholista, tärkkelyshydrolysaatista, karboksyylihaposta ja niiden seoksesta.
2. Patenttivaatimuksen 1 mukainen menetelmä, jossa proteiinipitoinen liha-analogi käsittää: - 40 - 85 % (p./p.) kuivamassan perusteella mainittuja kasviproteiineja, edullisesti jauhettuja kasviproteiineja, - 10 — 40 % (p./p.) kuivamassan perusteella mainittua ei-vesipohjaista notkeutusainetta, ja - 0-38 3 (p./p.) kuivamassan perusteella mai- nittuja kuituja.
3. Patenttivaatimuksen 1 tai patenttivaatimuk- sen 2 mukainen menetelmä, jossa mainitut kasviproteiinit ovat seos tärkeästä vehnägluteenista ja kasviproteii- neista, jotka ovat vähintään yhtä alkuperää, joka on valittu ryhmästä, joka koostuu perunasta, lupiinista, soijasta, herneestä, kikhernekasveista, alfalfasta, härkäpavusta, linssistä, pavusta, rapsista, auringonku- kasta ja viljakasveista kuten maissista, ohrasta, mal- taasta ja kaurasta.
4. Jonkin patenttivaatimuksista 1 — 3 mukainen menetelmä, jossa sekoitusvaihe lämpötilassa, joka on pienempi kuin 100 °C, käsittää, että sekoitetaan 30 - 90 % VWG-jauhetta, 10 — 40 % mainittua ei-vesipohjaista notkeutusainetta, 0 - 40 % kasviproteiineja, jotka ovat muita kuin VWG, ja 0 - 8 % kuituja.
5. Jonkin patenttivaatimuksista 1 - 4 mukainen menetelmä, jossa mainitut kuidut ovat liukenemattomia kuituja.
6. Patenttivaatimuksen 5 mukainen menetelmä, jossa mainitut liukenemattomat kuidut ovat viljakas- vista, mukulasta, siemenestä tai hernekasveista.
7. Jonkin patenttivaatimuksista 1 - 6 mukainen menetelmä, jossa agglomerointi suoritetaan i) hydratoi- malla taikinapalat ja/tai mainittu ainakin yksi lisätty kappale ja ii) sekoittamalla, jotta saadaan agglome- raatti, jolla on tyypillisesti vesipitoisuus, joka on 5 — 30 3, edullisesti 7-25 %3, edullisemmin 10-20 %.
8. Jonkin patenttivaatimuksista 1 - 7 mukainen menetelmä, jossa sekoitusvaiheen aikana lisätään elin- tarviketuotetta, elintarvikelisäainetta ja/tai proses- soitua elintarviketta.
9. Jonkin patenttivaatimuksista 1 - 8 mukainen menetelmä, jossa mainittu ei-vesipohjainen notkeutus- aine on glyseroli.
10. Jonkin patenttivaatimuksista 1 - 9 mukai- nen menetelmä, joka ei käsitä minkään sideaineen, joka on valittu munista, ksantaanista ja tärkkelyksestä, 1li- säämistä.
11. Pidennetyn säilyvyyden omaava proteiinipi- toinen liha-analogi, joka on saatu suoraan jonkin pa- tenttivaatimuksista 1 - 10 mukaisella menetelmällä; jolla mainitulla proteiinipitoisella liha-analogilla on momenttiarvo 10 mn:lla, joka on vähintään 6 grammamet- riä, tai suhde momenttiarvo 30 sec:lla / momenttiarvo mn:lla, joka on noin 1:1,7, määritettynä testillä A; 10 jossa testi A suoritetaan käyttämällä Braben- der-plastografia, tyyppi EC, joka on varustettu tyypin 50 mittauspäällä ja sekoituskammiolla, joka käsittää kaksi vastakkain pyörivää identtistä sigmanmuotoista sekoituslapaa, jotka hydratoidaan niiden tasapainoti- laan, 70 g kuutionmuotoisia näytteitä (15*15 mm) lisä- tään sitten sekoituskammioon, joka lämpösäädetään 37 *C:seen, ja mittaustulos saadaan pyörittämällä vastak- kain sekoituslapoja differentiaalisilla nopeuksilla 34 rpm ja 22,67 rpm (34*2/3).
12. Ruoka-aine, joka käsittää patenttivaati- muksen 11 mukaisen pidennetyn säilyvyyden omaavan pro- teiinipitoisen liha-analogin.
13. Menetelmä syöntivalmiin proteiinipitoisen liha-analogin saamiseksi, jossa mainittu menetelmä kä- sittää vaiheet, joissa: - saadaan patenttivaatimusten 1 - 10 mukaisen menetelmän mukainen pidennetyn säilyvyyden omaava pro- teiinipitoinen liha-analogi, - hydratoidaan mainittua pidennetyn säilyvyy- den omaavaa proteiinipitoista liha-analogia, edulli- sesti kunnes saavutetaan vesipitoisuus, joka on suurempi kuin 50 %, - valinnaisesti kypsennetään hydratoitu prote- iinipitoinen liha-analogi, ja - saadaan syöntivalmis proteiinipitoinen liha- analogi.
14. Syöntivalmis proteiinipitoinen liha-ana- logi, joka on saatu suoraan patenttivaatimuksen 13 mu- kaisella menetelmällä, jossa mainitulla syöntivalmiilla proteiinipitoisella liha-analogilla on momenttiarvo 10 mn:lla, joka on vähintään 6 grammametriä, tai suhde mo- menttiarvo 30 sec:lla / momenttiarvo 10 mn:lla, joka on noin 1:1,7, määritettynä testillä B; jossa testi B suoritetaan käyttämällä Braben- der-plastografia, tyyppi EC, joka on varustettu tyypin 50 mittauspäällä ja sekoituskammiolla, joka käsittää kaksi vastakkain pyörivää identtistä sigmanmuotoista sekoituslapaa, 70 g kuutionmuotoisia näytteitä (15*15 mm) lisätään sekoituskammioon, joka lämpösäädetään 37 *C:seen, ja mittaustulos saadaan pyörittämällä vastak- kain sekoituslapoja differentiaalisilla nopeuksilla 34 rpm ja 22,67 rpm (34*2/3).
15. Ruoka-aine, joka käsittää patenttivaati- muksen 14 mukaisen syöntivalmiin proteiinipitoisen liha-analogin.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2014/0668A BE1024092B1 (nl) | 2014-09-05 | 2014-09-05 | Een eiwitachtige vleesvervanger met een verbeterde structuur en verlengde houdbaarheid. |
| PCT/IB2015/056837 WO2016035059A2 (en) | 2014-09-05 | 2015-09-07 | An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FI3188606T3 true FI3188606T3 (fi) | 2024-08-13 |
Family
ID=52462090
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FIEP15767326.0T FI3188607T3 (fi) | 2014-09-05 | 2015-09-07 | Proteiinipitoinen liha-analogi, jolla on parannettu rakenne ja pidennetty säilyvyys |
| FIEP15766657.9T FI3188606T3 (fi) | 2014-09-05 | 2015-09-07 | Lisätyn kappaleen sisältävä proteiinipitoinen liha-analogi, jolla on parannettu rakenne ja pidennetty säilyvyys |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FIEP15767326.0T FI3188607T3 (fi) | 2014-09-05 | 2015-09-07 | Proteiinipitoinen liha-analogi, jolla on parannettu rakenne ja pidennetty säilyvyys |
Country Status (17)
| Country | Link |
|---|---|
| US (3) | US11197486B2 (fi) |
| EP (3) | EP3188607B1 (fi) |
| JP (2) | JP6681880B2 (fi) |
| CN (2) | CN107072245B (fi) |
| AU (2) | AU2015310483B2 (fi) |
| BE (2) | BE1024092B1 (fi) |
| BR (2) | BR112017004319A2 (fi) |
| CA (2) | CA2959964C (fi) |
| DE (3) | DE112015004063T5 (fi) |
| DK (2) | DK3188607T3 (fi) |
| ES (2) | ES2986819T3 (fi) |
| FI (2) | FI3188607T3 (fi) |
| FR (7) | FR3025402B1 (fi) |
| GB (2) | GB2545374B (fi) |
| PL (2) | PL3188607T3 (fi) |
| PT (2) | PT3188606T (fi) |
| WO (2) | WO2016035059A2 (fi) |
Families Citing this family (26)
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| EP3349591B1 (en) * | 2015-09-14 | 2021-02-24 | Sunfed Limited | Meat substitute |
| BE1023931B1 (nl) * | 2016-03-09 | 2017-09-15 | Syral Belgium Nv | Zeer voedzame eiwitachtige vleesanaloog met een verbeterde textuur en een verlengde houdbaarheid |
| CA3237785A1 (en) | 2017-03-31 | 2018-10-04 | J.R. Simplot Company | Potato protein powders |
| EP3387914A1 (en) * | 2017-04-11 | 2018-10-17 | Gold&Green Foods Oy | Texturized protein product |
| EP3682311A1 (en) | 2017-09-11 | 2020-07-22 | BAE Systems PLC | Head-mounted display and control apparatus and method |
| CN107836722A (zh) * | 2017-12-28 | 2018-03-27 | 马英豪 | 一种素肉及其生产方法 |
| CN118661801A (zh) * | 2018-08-07 | 2024-09-20 | 诺瓦曼特技术有限公司 | 包含蛋白质的可食用微挤出产品的制造方法、由此获得的组合物及其用途 |
| WO2020038541A1 (en) * | 2018-08-24 | 2020-02-27 | Raisio Nutrition Ltd | Meat substitute and production thereof from plant material |
| US12274283B2 (en) | 2018-09-20 | 2025-04-15 | The Better Meat Co. | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| WO2020061502A1 (en) | 2018-09-20 | 2020-03-26 | The Better Meat Company | Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions |
| KR20220024666A (ko) * | 2019-06-18 | 2022-03-03 | 더 파인더 그룹, 인크. | 진균 직물 재료 및 가죽 유사체 |
| CA3154265A1 (en) | 2019-10-09 | 2021-04-15 | Ocean Spray Cranberries, Inc. | Meat alternative compositions comprising cranberry seed preparations and methods for making same |
| MX2022011170A (es) * | 2020-03-10 | 2022-10-18 | Planted Foods Ag | Metodo para la produccion de un producto alimenticio. |
| US11698771B2 (en) | 2020-08-25 | 2023-07-11 | Sonos, Inc. | Vocal guidance engines for playback devices |
| EP3973786B1 (en) * | 2020-09-23 | 2023-05-31 | Les Nouveaux Fermiers | Process for preparing a juicy and tender plant-based meat analogue |
| ES2966696T3 (es) * | 2020-09-23 | 2024-04-23 | Les Nouveaux Fermiers | Procedimiento de preparación de análogos de carne de origen vegetal |
| US20240016184A1 (en) * | 2020-11-24 | 2024-01-18 | Cargill, Incorporated | Meat substitute product |
| FR3117738B1 (fr) | 2020-12-17 | 2024-11-01 | Tereos Starch & Sweeteners Europe | Croquettes pour animaux de compagnie et procédé de préparation de celles-ci |
| EP4267111A4 (en) * | 2020-12-23 | 2025-01-15 | Seattle Food Tech, Inc. | Progressive hydration system |
| FI20215166A1 (fi) * | 2021-02-17 | 2022-08-18 | Radecon Oy | Seitantuote ja menetelmä sen valmistamiseksi |
| GB2603215B (en) * | 2021-04-26 | 2023-04-19 | Nomad Foods Europe Ltd | Meat or fish analogue |
| EP4154725A1 (en) * | 2021-09-22 | 2023-03-29 | Kerry Luxembourg S.a.r.l. | A cooked meat substitute and method of preparing same |
| JP2023056671A (ja) * | 2021-10-08 | 2023-04-20 | アピ株式会社 | 食品組成物及び加工食品 |
| EP4463010A4 (en) * | 2022-01-13 | 2025-08-20 | Cargill Inc | ALTERNATIVE PROTEIN CRUMBS |
| EP4498824A1 (en) * | 2022-03-30 | 2025-02-05 | Unilever IP Holdings B.V. | Process for the production of a structured protein product |
| GB2620448A (en) * | 2022-07-08 | 2024-01-10 | Marlow Foods Ltd | Foodstuff |
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| GB9915787D0 (en) * | 1999-07-07 | 1999-09-08 | Cerestar Holding Bv | The development of vital wheat gluten in non-aqueous media |
| AU2002950897A0 (en) * | 2002-08-16 | 2002-09-12 | Mars, Incorporated | Shelf-stable meat analogues |
| US20050008758A1 (en) * | 2003-07-09 | 2005-01-13 | Howse Gerard T. | Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues |
| ES2720292T3 (es) * | 2005-07-14 | 2019-07-19 | Tereos Starch & Sweeteners Belgium | Método para fabricar aplicaciones de alimentos humanos o productos intermedios para aplicaciones no alimentarias y aplicaciones de alimentos humanos o productos intermedios para aplicaciones no alimentarias |
| BRPI0717997A8 (pt) | 2006-11-01 | 2019-01-29 | Sigma Alimentos Sa De Cv | processo para preparar produtos alimentícios substituídos de carne, pasta para preparar produtos alimentícios substituídos de carne, processo para preparar uma pasta, e, produto alimentício substituto de carne cozido |
| EP2011404A1 (en) | 2007-07-04 | 2009-01-07 | Nestec S.A. | Extruded food products and methods for making extruded food products |
| JP2013544487A (ja) * | 2010-07-13 | 2013-12-19 | ネステク ソシエテ アノニム | 本物の肉のような外観とテクスチャーを有する食品組成物 |
| WO2012051428A1 (en) * | 2010-10-13 | 2012-04-19 | The Curators Of The University Of Missouri | Meat analog compositions and process |
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